Recipe

Zesty Hoppin’ John Recipe

A cozy, one-pot Southern classic with smoky sausage, tender black-eyed peas, and a bright vinegar-pepper finish that wakes the whole bowl up.

By Matt Campbell

•

4.8

A steaming bowl of Hoppin’ John with black-eyed peas, rice, smoky sausage slices, and chopped green onions on top, photographed on a rustic wooden table

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Hoppin’ John is the kind of meal that makes your kitchen smell like you have your life together, even if you are cooking in sweatpants and using the same wooden spoon you have had since forever. It is a Southern staple built on humble ingredients: rice, black-eyed peas, and something smoky. But we are not stopping at “humble.” We are going cozy and zesty, with a little vinegar, a little heat, and enough savory depth to make you take a second bite before you even swallow the first.

This version is weeknight-friendly and forgiving if you take the canned-pea route. If you go dried, it is more of a slow-simmer situation, but still hands-off and absolutely worth it. Either way, if you can sauté an onion and keep an eye on a pot, you can make this. And if you have ever had Hoppin’ John that felt flat, this one will not. The bright finish is the trick. Add it at the end and suddenly the whole bowl tastes alive.

A pot of Hoppin’ John simmering on the stove with visible black-eyed peas, diced vegetables, and sausage

Why It Works

Big flavor, one pot: Smoky sausage plus aromatics builds a rich base without a long ingredient list.
Comforting texture: Creamy-tender peas, fluffy rice, and crisp-edged sausage in every bite.
Zesty finish: A quick splash of vinegar and hot sauce at the end cuts through the richness and keeps the dish from tasting heavy.
Flexible: Works with dried or canned black-eyed peas, and you can easily make it spicier, smokier, or more veggie-forward.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. This dish gets even better overnight as the flavors settle in.

Freeze: Freeze in portioned containers for up to 3 months. If you can, freeze without the green onion garnish and add fresh when serving.

Reheat (best method): Warm in a saucepan over medium-low with a splash of broth or water, stirring occasionally until hot. Taste and re-zest with a tiny splash of vinegar or hot sauce right before serving.

Microwave method: Cover loosely and microwave in 60 to 90 second bursts, stirring in between. Add a spoonful of liquid if it looks dry.

Common Questions

Is Hoppin’ John always made with black-eyed peas?

Traditionally, yes. Black-eyed peas are the classic choice and they bring that creamy, earthy bite that makes the dish what it is.

Can I use canned black-eyed peas instead of dried?

Absolutely. Canned is the weeknight route: fast, reliable, still delicious. You will skip the long simmer and add them later so they do not turn mushy. This recipe includes instructions for both dried and canned so you can use what you have.

Do I need to soak dried black-eyed peas?

Not required. Black-eyed peas are generally quicker than many other beans. If you do soak, you will shave time off the simmer and get a slightly more even cook.

Optional soak: Cover peas with a few inches of water and soak 6 to 8 hours (or overnight), then drain and rinse. Start checking for tenderness around 35 to 60 minutes of simmering.

Do I have to cook the rice in the same pot?

No. Cooking rice separately gives you the most control over texture. If you love a one-pot situation, you can cook rice in the pot, but it is easier to keep things from getting too thick if the rice is separate.

What makes this version “zesty”?

The end-of-cook finish: apple cider vinegar plus hot sauce and a little brightness from green onion. It is not sour. It is the kind of tang that makes the smoky flavors pop.

How do I make it vegetarian?

Swap sausage for sautéed mushrooms or smoked tofu, use vegetable broth, and add 1 teaspoon smoked paprika plus a little extra salt to bring the “smoky” vibe back. Also note: Worcestershire is not always vegetarian (often contains anchovies). Use a vegan Worcestershire or skip it.

My peas are still firm. What did I do wrong?

Nothing, dried peas just vary. Keep simmering with the lid slightly cracked and add a splash more broth if needed. Also, if you used very old dried peas, they can take longer to soften. The real rule is simple: simmer until tender.

How do I know dried peas are done?

Scoop a few and taste them. You want them tender all the way through, with no chalky center. If they are creamy on the outside but still gritty inside, keep going.

Why are there two different broth amounts?

Dried peas drink up a lot of liquid as they cook. Canned peas do not. So the broth is split: more for dried, less for canned, so you end up with a cozy stew instead of a scorched pot or a soup situation.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot with lid
Cutting board and knife
Wooden spoon
Measuring cups and spoons
Fine-mesh strainer (if using dried peas)
Medium pot or rice cooker (if cooking rice separately)

Hoppin’ John is one of those dishes that feels like it was invented for busy people who still want something that tastes like effort. The first time I made it, I was chasing comfort and ended up with a pot that tasted good but kind of sleepy. Then I did what I always do when a dish feels one note: I grabbed something bright. A little vinegar, a few shakes of hot sauce, and suddenly it was the bowl I wanted in the first place. Now I treat that zippy finish like a rule. Cozy is great, but cozy with a spark is the move.

Zesty Hoppin’ John Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 to 1 hour 45 minutes

Total Time 50 minutes to 2 hours

Servings 6

Ingredients

For the Hoppin’ John
1 tablespoon olive oil
12 to 14 ounces smoked sausage or andouille, sliced into 1/2-inch rounds
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
3 cloves garlic, minced
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper (optional, to taste)
1 bay leaf
Broth (choose based on peas):
For dried peas: 6 to 8 cups low-sodium chicken broth (or vegetable broth), plus more as needed
For canned peas: 2 cups low-sodium chicken broth (or vegetable broth)
Option A: 1 pound dried black-eyed peas, rinsed and picked over
Option B: 3 cans (15 ounces each) black-eyed peas, drained and rinsed
1 teaspoon Worcestershire sauce (optional but recommended)
Zesty finish: 1 to 2 tablespoons apple cider vinegar
Zesty finish: 1 to 2 teaspoons hot sauce, plus more for serving
2 to 3 green onions, sliced (for serving)
Freshly ground black pepper, to taste
For serving
3 to 4 cups cooked white rice, hot

Note: The dried-pea version makes a bigger pot than the canned version. The seasoning still works, but taste at the end and add a pinch more salt, vinegar, or hot sauce if you want it louder.

Optional: If you want extra greens, stir in 2 packed cups baby spinach at the end until wilted. Not traditional, very useful.

Sodium note: Sausage and broth can bring plenty of salt on their own. Starting with low-sodium broth makes it easier to dial in the final seasoning at the end.

Instructions

Brown the sausage. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cook 4 to 6 minutes, stirring occasionally, until the edges are browned. Transfer sausage to a plate, leaving the drippings in the pot.
Sauté the holy trinity. Add onion, bell pepper, and celery. Cook 6 to 8 minutes, stirring, until softened and starting to take on color. Add the garlic and cook 30 seconds, just until fragrant.
Build the flavor base. Stir in salt, smoked paprika, thyme, cayenne (if using), and the bay leaf. Cook 30 seconds to bloom the spices.
Add broth and sausage back. Pour in the broth amount that matches your peas and scrape the bottom of the pot to lift any browned bits. Add the browned sausage back in.
Choose your pea path:
- If using dried black-eyed peas: Add peas, bring to a boil, then reduce to a steady simmer. Add enough broth so the peas are covered by about 1 to 2 inches. Cover and cook 60 to 90 minutes, stirring occasionally, until peas are tender. If the liquid drops below the peas at any point, add a splash more broth or water so nothing sticks. Dried peas have one job: get tender. Time is just a suggestion. Doneness check: taste a few. You want tender peas with no chalky center.
- If using canned black-eyed peas: Simmer the broth and sausage mixture uncovered for 10 minutes to let flavors meld and reduce slightly. Stir in the drained peas and simmer 10 more minutes. You want a thick, stew-like pot, not soup. If it looks too loose, simmer a few minutes longer uncovered.
Finish the pot. Stir in Worcestershire sauce (if using). Turn off the heat. Add 1 tablespoon vinegar and 1 teaspoon hot sauce. Taste, then add more vinegar or hot sauce until it tastes bright and balanced. Remove the bay leaf.
Serve. Spoon over hot rice, or stir rice into bowls first then ladle the peas on top. Finish with green onions and black pepper. Add extra hot sauce if you like it loud.

A serving spoon scooping Hoppin’ John over a bowl of white rice with steam rising

Matt’s tiny trick: If it tastes “good but heavy,” it usually needs acid, not more salt. Add vinegar 1 teaspoon at a time and taste again.

Nutrition information is estimated.

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Zesty Hoppin’ John Recipe

Why It Works

Pairs Well With

Recommended

Flavorful Southern-Style Cooked Greens

Moist Buttery Cornbread

KFC-Style Coleslaw

Classic Aperol Spritz

Storage Tips

Common Questions

Is Hoppin’ John always made with black-eyed peas?

Can I use canned black-eyed peas instead of dried?

Do I need to soak dried black-eyed peas?

Do I have to cook the rice in the same pot?

What makes this version “zesty”?

How do I make it vegetarian?

My peas are still firm. What did I do wrong?

How do I know dried peas are done?

Why are there two different broth amounts?

Zesty Hoppin’ John Recipe

Ingredients

Instructions